Freitag, 20. März 2015

Today I have the
post-baked gluten-free soda bread by Russell Brown , because that has totally laughed me on. Russell
Brown has reached the Michelin Star on his own terms. I've found the recipe in Great
British Chefs .

Gluten-free soda bread

Ingredients

330g gluten-free
flour, plus extra for dusting

100g of gluten-free
oats, plus an extra handful for garnish

8g of sea salt, finely
ground

20g of bicarbonate of
soda, gluten-free

50ml of water

300ml of buttermilk

4 egg yolks

Preheat the oven to 180°C/gas
mark 4 and place 2 small metal dishes inside. Once you place your dough in
the oven to bake, pour a cup of water into one of the dishes. 5 minutes
later, pour water into the other dish

Sift together the dry
ingredients in a large bowl and add the oats. Combine the wet ingredients
in a separate jug

Create a well in the middle of
the dry ingredients and pour in the wet mix, reserving the residual liquid
in the jug for later on in the recipe. Stir gently to combine, then
transfer onto a clean work surface

Shape into a disc measuring
approximately 20cm in diameter and 2cm in thickness. Dust a baking tray
with a little extra flour and place the dough on top

Brush the top of the loaf with
any remaining liquid from the jug of wet ingredients, adding a little more
water if necessary. Scatter over some gluten-free oats and cut in the
traditional soda bread crisscross pattern

Bake in the oven for 10 minutes,
reduce the temperature to 160°C/gas mark 2 after 10 minutes and cook for a
further 15-20 minutes until lightly risen - the loaf should be golden and
firm to the touch when pressed in the centre

Remove from the oven and allow
to cool slightly on a wire rack. Serve the bread warm or at room
temperature.

Sometimes when I'm too lazy to bake bread myself, I
buy most time my gluten-free bread in the Jeffers Home Bakery in Belfast. The
bakery has available with a full range of traditional and excellent quality of
the baked goods since 1937.